Ingredients
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For the chia seeds:
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1/2 cup raw chia seeds
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For the topping:
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1 ripe but firm Bosc or Bartlett pear, cored and thinly sliced
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2 tablespoons maple syrup or agave nectar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon sea salt
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1/4 cup unsalted walnut pieces (or your favorite nut), lightly toasted and chopped
Directions
Subtitle: A hearty and nutritious breakfast inspired by Asian flavors
Description: This vegan and gluten-free chia porridge is packed with protein and fiber from roasted pears and spiced walnuts. It’s perfect for a cozy morning meal or as a satisfying snack anytime.
Ingredients:
For the chia seeds:
• 1/2 cup raw chia seeds
For the topping:
• 1 ripe but firm Bosc or Bartlett pear, cored and thinly sliced
• 2 tablespoons maple syrup or agave nectar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup unsalted walnut pieces (or your favorite nut), lightly toasted and chopped
Instructions:
1. In a small bowl, combine the chia seeds and 2 cups water. Stir well and set aside while you prepare the toppings.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. In a medium mixing bowl, toss the pear slices with the maple syrup, cinnamon, and salt until evenly coated. Transfer to the prepared baking sheet and spread into a single layer.
4. Roast for 10-12 minutes, or until the edges are starting to brown and caramelize. Remove from the oven and let cool completely before using as topping.
Direction:
1. To assemble the porridge, divide the cooked chia seed mixture between two bowls. Top each portion with about 1/4 cup of the roasted pear slices and sprinkle with the spiced walnuts. Serve immediately.
Note: If you prefer a thicker consistency, use less water when soaking the chia seeds.
Steps
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1
Done
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In a small bowl, combine the chia seeds and 2 cups water. Stir well and set aside while you prepare the toppings. |
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2
Done
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. |
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3
Done
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In a medium mixing bowl, toss the pear slices with the maple syrup, cinnamon, and salt until evenly coated. Transfer to the prepared baking sheet and spread into a single layer. |
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4
Done
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Roast for 10-12 minutes, or until the edges are starting to brown and caramelize. Remove from the oven and let cool completely before using as topping. |
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5
Done
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To assemble the porridge, divide the cooked chia seed mixture between two bowls. Top each portion with about 1/4 cup of the roasted pear slices and sprinkle with the spiced walnuts. Serve immediately. |
